Line Cook, The Third Floor

Omakase Restaurant Group•San Francisco, CA

6h•$0 - $23•Onsite

About The Position

The Third Floor is seeking a skilled and motivated Line Cook to join our culinary team. This full-time, non-exempt position plays a crucial role in the daily operation of our kitchen, ensuring the quality, speed, accuracy, and presentation of all dishes served. The Line Cook will work closely with the Executive Chef and Executive Sous Chef, contributing to menu development, ingredient sourcing, and maintaining a positive and collaborative kitchen environment. Responsibilities extend to kitchen organization, cleanliness, equipment maintenance, and adherence to health and safety codes.

Requirements

At least 1 year of experience as a line cook in an operation with similar quality and size.
Must be able to understand and be conversant with English.
Ability to apply creative solutions to practical problems and situations where limited standardization exists.
Ability to maintain emotionally healthy composure and professionalism in stressful situations.
Must have the ability to relate positively and effectively to both kitchen and dining room personnel.

Nice To Haves

Some management or supervisory experience is preferred.
It is helpful if you are also conversant with Spanish.

Responsibilities

Assist Chef in oversight of all aspects of daily kitchen operation.
Ensure quality, speed, accuracy and presentation of finished dishes during service.
Teach and inspire the cooks, creating a positive environment that encourages teamwork.
Help prep and plate as necessary.
Assist Chef in ordering and obtaining of products from farms, farmer’s markets and vendors.
Help develop new menu items.
Help write and proofread daily menus and ingredients lists.
Help to conduct daily lineups and contribute to server’s education.
Monitor quality of raw ingredients, ensuring that product coming into the kitchen is of the highest quality.
Assist Chef in overall organization and cleanliness of kitchen.
Maintain clean and orderly working conditions on all cooks’ stations.
Monitor the work of porters and night cleaners, report finding to Chef or CDC.
Responsible for the safe working order of all equipment.
Arrange for equipment maintenance as necessary.
Ensure that all health codes are observed.
Assist Chef to ensure that the restaurant is in compliance with all applicable safety laws.
Update recipe records as necessary.
Maintain kitchen records.
Ensure that purveyor invoices are correct.